Combine the crushed biscuits and butter, mix well to coat the biscuits evenly. In a 24cm loose-bottomed cake tin, press the crushed biscuits onto the bottom and sides to form a base for the cake. Combine the jelly powder and boiling water, whisk to combine, until the jelly has dissolved. Set aside to cool. Beat the cream cheese until smooth and add the condensed milk slowly until well combined and smooth. Fold in the jelly mixture until well combined. Pour the mixture into the biscuit base and place in the fridge for 3-4 hours or overnight. Remove the cake from the tin and decorate with a few fresh raspberries.